BAKE at 375°F for 50 to 60 minutes or until knife inserted in center comes out clean.

Keeping It Safe: When separating egg yolks from egg whites, always use an egg separator. Passing the egg back and forth between the shell halves may expose the egg to bacteria on the shell. If any pieces of shell fall into the eggs, use a clean utensil to remove them.

Creative Leftovers: Store remaining 2 egg yolks in tightly covered container in refrigerator for up to 2 days. Add to ground meat mixture when making meatloaf or meatballs. Or, use in an egg wash when breading thin pieces of meat, such as chicken cutlets.